I have an APA planned for tomorrow morning. I'm going to deviate from my usual APA grain bill and try something new.

2-row (85%)Crystal 15 (8.5%)White wheat malt (6.5%)

Bitter with Magnum, finish with Citra and Amarillo

Two packs of Wyeast 1272

This will be a low oxygen batch so I'm going to skip the dry hops.

It seemed really appealing when I was ordering ingredients two weeks ago, but with the sudden change of weather I kind of wish I'd planned an oatmeal stout instead. Hopefully, I'll be able to squeeze in one more batch before the end of the year.

Logged

There's nothing left to dismantle; the house it just collapsed on itself. - A. Savage

Thanks, I'm really hoping the carafa III doesn't come through too much. Planning to add it at the end of the mash, or halfway through when I add step infusion water. Low oxygen is messing with me. It was easier before when it was ignorance is bliss.

Thanks, I'm really hoping the carafa III doesn't come through too much. Planning to add it at the end of the mash, or halfway through when I add step infusion water. Low oxygen is messing with me. It was easier before when it was ignorance is bliss.

I'm curious to hear how that carafa III comes out here, Jesse. Yeah, the color adjustments still have me scratching my head. I'm probably headed to Sinamar for that in low O2 beers unless I hear that these small additions can work. Yeah, kinda changes the ballgame, huh?

Thanks, I'm really hoping the carafa III doesn't come through too much. Planning to add it at the end of the mash, or halfway through when I add step infusion water. Low oxygen is messing with me. It was easier before when it was ignorance is bliss.

I'm curious to hear how that carafa III comes out here, Jesse. Yeah, the color adjustments still have me scratching my head. I'm probably headed to Sinamar for that in low O2 beers unless I hear that these small additions can work. Yeah, kinda changes the ballgame, huh?

Definitely does change things. I'm either going to quit brewing dark beers since I don't drink them much anyway or get some sinamar, which isn't available everywhere. I'm thinking adding at mashout or before running off should work fine as a temporary fix though.

Thanks, I'm really hoping the carafa III doesn't come through too much. Planning to add it at the end of the mash, or halfway through when I add step infusion water. Low oxygen is messing with me. It was easier before when it was ignorance is bliss.

I'm curious to hear how that carafa III comes out here, Jesse. Yeah, the color adjustments still have me scratching my head. I'm probably headed to Sinamar for that in low O2 beers unless I hear that these small additions can work. Yeah, kinda changes the ballgame, huh?

Definitely does change things. I'm either going to quit brewing dark beers since I don't drink them much anyway or get some sinamar, which isn't available everywhere. I'm thinking adding at mashout or before running off should work fine as a temporary fix though.

I add my color adjustments during the first sparge. Haven't had any issues with flavor influence. I try not to worry too much about it.

Thanks, I'm really hoping the carafa III doesn't come through too much. Planning to add it at the end of the mash, or halfway through when I add step infusion water. Low oxygen is messing with me. It was easier before when it was ignorance is bliss.

I'm curious to hear how that carafa III comes out here, Jesse. Yeah, the color adjustments still have me scratching my head. I'm probably headed to Sinamar for that in low O2 beers unless I hear that these small additions can work. Yeah, kinda changes the ballgame, huh?

Definitely does change things. I'm either going to quit brewing dark beers since I don't drink them much anyway or get some sinamar, which isn't available everywhere. I'm thinking adding at mashout or before running off should work fine as a temporary fix though.

Yeah, hopefully so. Honestly I'm wondering if brewing porter and stout (or any roasty beer) non-lodostyle is the way to go. If the roast is amplified that much in malts like midnight wheat and carafa in lodo, then I can't see how to make a roasty stout work otherwise. Roasted malts are high in antioxidants. Maybe it's the answer for dark, roasty beers.

Thanks, I'm really hoping the carafa III doesn't come through too much. Planning to add it at the end of the mash, or halfway through when I add step infusion water. Low oxygen is messing with me. It was easier before when it was ignorance is bliss.

I'm curious to hear how that carafa III comes out here, Jesse. Yeah, the color adjustments still have me scratching my head. I'm probably headed to Sinamar for that in low O2 beers unless I hear that these small additions can work. Yeah, kinda changes the ballgame, huh?

Definitely does change things. I'm either going to quit brewing dark beers since I don't drink them much anyway or get some sinamar, which isn't available everywhere. I'm thinking adding at mashout or before running off should work fine as a temporary fix though.

Yeah, hopefully so. Honestly I'm wondering if brewing porter and stout (or any roasty beer) non-lodostyle is the way to go. If the roast is amplified that much in malts like midnight wheat and carafa in lodo, then I can't see how to make a roasty stout work otherwise. Roasted malts are high in antioxidants. Maybe it's the answer for dark, roasty beers.

I think it wold be interesting to compare dark beers brewed LODO to the more traditional home brewing methods. Myself, I don't need to add angst to my brew day. Kind of defeats the purpose.